Vietnamese Dipping Sauce (Nuoc Mam Cham)

Vietnamese Dipping Sauce is used as the sauce for the vermicelli. It can be used as dipping sauce for the spring role as well. It’s tasty and refreshing.

 

Vietnamese Dipping Sauce (Nuoc Mam Cham)

    1 ½ cup  water

    10 Tbsp fish sauce

    6 Tbsp fresh lime juice

    6 tsp rice vinegar

    6 Tbsp sugar

    1 deseeded and finely chopped fresh red chili

    4 cloves of finely chopped garlic

    ¼ cup finely sliced pickled carrots (optional)

1.       Combine water, rice vinegar and sugar in a saucepan, and gently bring this to a boil.

2.       Allow this mixture to cool down.

3.       Add the fish sauce, lime juice, chili, garlic and carrots into the mixture.

Note: If you have any leftovers, just put it into a container and freeze it for another meal.

*** The Vietnamese Vermicelli with Spring Roll Post is coming SOon..